If you’ve ever dreamed of a cozy, comforting soup that feels like a warm hug in a bowl, this Creamy Baked Potato Soup with Cheddar, Bacon, and Green Onions Recipe is your dream come true. Loaded with tender baked potatoes, sharp cheddar, crispy bacon, and fresh green onions, this soup strikes the perfect balance between rich, cheesy indulgence and fresh, savory brightness. Every spoonful delivers layers of flavor and texture that will have you coming back for seconds — and maybe thirds. It’s a delightful way to elevate simple ingredients into a truly soul-satisfying meal.
Ingredients You’ll Need
For this Creamy Baked Potato Soup with Cheddar, Bacon, and Green Onions Recipe, you don’t need a pantry full of fancy items — just a collection of easy, classic ingredients that work together to create a magic symphony of taste and texture. Each one plays an important role, whether it’s the butter creating a silky base, or the cheddar adding that irresistible richness.
- Russet potatoes: Starchy and fluffy when baked, these form the creamy, hearty base of our soup.
- Bacon slices: Crisped to perfection, bacon adds smoky, savory crunch that elevates the entire dish.
- Medium onion: Finely chopped to bring sweetness and aromatic depth when sautéed.
- Garlic cloves: Minced for that punch of warm, savory flavor that rounds out the soup.
- Unsalted butter: Melts smoothly to create a luscious, rich starting point for flavor building.
- All-purpose flour: Used to make a roux, it thickens the soup to a velvety consistency.
- Chicken broth: Adds savory moisture and depth to balance the creaminess.
- Whole milk or half-and-half: Creates the comforting, creamy texture everyone loves.
- Sour cream: Brings tangy creaminess that lightens and enriches the soup.
- Shredded cheddar cheese: Sharp and melty, it infuses the soup with cheesy goodness.
- Salt and black pepper: Essential for seasoning and making sure every bite pops with flavor.
- Green onions or chives: Freshly chopped to sprinkle on top for a burst of color and mild oniony brightness.
How to Make Creamy Baked Potato Soup with Cheddar, Bacon, and Green Onions Recipe
Step 1: Prepare the Flavor Base
Start by melting the butter in a large pot over medium heat. Add the finely chopped onions and minced garlic, sautéing them gently until the onions become translucent and fragrant. This step is where your kitchen will start to smell heavenly and sets the aromatic foundation for the whole soup.
Step 2: Make the Roux for Thickness
Next, stir in the all-purpose flour, cooking it for a couple of minutes. The flour should combine with the butter and onions, forming a roux that will thicken the soup, giving it that satisfyingly creamy texture without any graininess. This technique is key for the perfect consistency.
Step 3: Add the Broth and Milk
Gradually whisk in the chicken broth, making sure the mixture stays smooth and lumps-free. Once everything is combined nicely, pour in the whole milk or half-and-half. Bring the pot to a gentle simmer and cook for about 10 minutes, stirring occasionally. This allows the soup to thicken up and the flavors to meld together beautifully.
Step 4: Incorporate the Potatoes and Dairy
Time to add the star of the show — the baked potatoes you’ve scooped out of their skins. Toss them into the simmering pot and mash slightly with your spoon, creating a luscious texture that still retains small chunks for heartiness. Then stir in the sour cream and plenty of shredded cheddar cheese. The cheese melts right into the soup, making it decadent and ultra creamy.
Step 5: Season to Perfection
Give your creation a taste and add salt and black pepper as needed. This step lets you balance the flavors just how you like them, whether that means a little extra saltiness or a bold black pepper kick.
Step 6: Garnish and Serve
Dish the soup into bowls and top each with crispy crumbled bacon and freshly chopped green onions or chives. You can also sprinkle on a little extra cheddar for that picturesque melty cheese look. Serve hot and enjoy every comforting, creamy bite!
How to Serve Creamy Baked Potato Soup with Cheddar, Bacon, and Green Onions Recipe
Garnishes
A garnish can make all the difference. Besides crispy bacon and green onions, try adding a dollop of sour cream or even a sprinkle of smoked paprika for a subtle smoky note. The contrast of colors and textures from these little toppings truly brings the soup to life on your plate.
Side Dishes
This soup pairs beautifully with crusty bread, warm dinner rolls, or even a simple side salad with a tangy vinaigrette. The crunch and freshness balance out the rich, creamy nature of the soup, making your meal feel complete and well-rounded.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bread bowls or in oversized mugs for a cozy touch. Garnish with a sprinkling of cheddar and a few bacon bits on top for an Instagram-worthy bowl that tastes just as good as it looks.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing you to savor that comforting Creamy Baked Potato Soup with Cheddar, Bacon, and Green Onions Recipe again without spending extra time cooking.
Freezing
Although dairy-based soups can sometimes separate when frozen, this recipe freezes fairly well if you plan to reheat gently and stir thoroughly. Place leftovers in a freezer-safe container for up to 2 months. When thawed, the soup may need a bit of whisking to bring back its creamy texture.
Reheating
Reheat your soup slowly over low to medium heat on the stove, stirring frequently to avoid scorching and to reincorporate any separated ingredients. You may want to add a splash of milk or broth if the soup thickens too much while warming up.
FAQs
Can I use different types of potatoes for this soup?
Russet potatoes are ideal because of their fluffy texture when baked, which makes the soup creamy without being gluey. However, Yukon Golds can also work if you prefer their buttery flavor and slightly denser texture.
Is it possible to make this soup vegetarian?
Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke for that smoky undertone without the meat.
Can I use low-fat milk instead of whole milk or half-and-half?
Yes, but keep in mind that using lower-fat milk might slightly reduce the richness and creaminess of the soup. To maintain texture, you could add a bit more sour cream or cheese.
How can I make this soup thicker or thinner?
If you want a thicker soup, let it simmer a little longer to reduce or add an extra tablespoon of flour during the roux step. For a thinner consistency, simply add more broth or milk before serving until you reach the perfect texture.
Can I prepare the potatoes ahead of time?
Definitely! Bake and scoop your potatoes a day ahead to save prep time. Store the scooped potato flesh in an airtight container in the fridge until you’re ready to assemble the soup.
Final Thoughts
There’s something truly special about a homemade bowl of Creamy Baked Potato Soup with Cheddar, Bacon, and Green Onions Recipe that warms the heart and satisfies the soul. It’s a perfect dish to share with family or friends on a chilly evening or any time you crave that extra touch of comfort and indulgence. I encourage you to try making this recipe—it’s easier than you think and always a crowd-pleaser that fills your kitchen with irresistible aromas and love.
Print
Creamy Baked Potato Soup with Cheddar, Bacon, and Green Onions Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting baked potato soup combines creamy potatoes, cheese, and savory bacon in a rich, flavorful broth. Perfect for chilly days, this recipe features a smooth, velvety texture enhanced with the goodness of sour cream and cheddar cheese, garnished with crispy bacon and fresh green onions for added crunch and color.
Ingredients
Soup Base
- 4 russet potatoes, baked and scooped
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- Salt and black pepper, to taste
Toppings
- 6 slices bacon, cooked and crumbled
- 2 green onions or chives, chopped (for garnish)
Instructions
- Prepare the base: In a large pot, melt butter over medium heat. Add chopped onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.
- Make the roux: Stir in the flour, cooking for 1-2 minutes to form a roux. Gradually whisk in the chicken broth, ensuring the mixture is smooth.
- Add liquids: Pour in the milk or half-and-half, bringing the soup to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the soup thickens slightly.
- Incorporate potatoes: Add the scooped baked potatoes to the pot, mashing them slightly with a spoon for texture. Stir in sour cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
- Season: Taste and adjust seasoning with salt and black pepper as needed.
- Serve: Ladle the soup into bowls, garnishing each with crumbled bacon, chopped green onions or chives, and additional shredded cheddar cheese if desired.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon or use a plant-based bacon alternative.
- Using half-and-half will yield a richer soup, while whole milk will make it lighter.
- To save time, you can bake potatoes in advance or use leftover baked potatoes.
- Adjust thickness by adding more broth if needed.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
